Rolled apple cinnamon pancakes
These rolled apple cinnamon pancakes are filled with homemade apple compote and topped with freshly whipped cream and caramel maple syrup.
Ingredients
Your favorite pancake mix Red apples Salted caramel maple syrup Heavy whipping cream Cinnamon Butter Brown sugar
Note: We use a lot of apples in this recipe because the kids love eating the apple compote for dessert too.
How to make rolled apple cinnamon pancakes
We are going to start by making the apple compote. As I mentioned above, we make extra to store in the refrigerator for the kids to have with ice cream. This quantity is perfect though if you are serving this dish for Thanksgiving brunch or having all of the family over on the weekend for Sunday brunch. Begin by peeling and cutting your apples.
Cook your apples next with the brown sugar, cinnamon, and a little of the caramel syrup until the apples are soft, but not mushy. Note: We cook them in the cast iron skillet, but any large frying pan will work just fine.
While the apples are cooking, whip the cream and make your pancakes. You can keep the apples warm if they are done before you are finished making the pancakes by covering the skillet with aluminum foil. Tip: Your pancake batter needs to be thinner than normal to be able to roll the pancakes without them cracking so add an extra 1/4 to 1/2 cup of milk for every cup of milk that your recipe requires. While your pancakes are still warm, spoon a little of the apple compote in the center.
Roll your pancake over the apples and add a little more apple compote on the side.
Drizzle salted caramel maple syrup over the top of your pancakes.
Top your rolled apple cinnamon pancakes with freshly whipped cream and cinnamon.
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